Oregon Home | 67 Preparation: This recipe starts by having prepared one cup of mashed potatoes, pre-cooking your chicken pieces and pre-roasting squash. We also recommend baking a pastry square ahead of time. Begin by sautéing the carrots, leeks, mushrooms, celery, and garlic cloves gently in butter with salt and pepper until soft and aromatic. Feel free to add any sprig of your favorite herbs, thyme, rosemary or sage. Next add pre-roasted butternut squash; I roast mine in butter, brown sugar, salt and pepper until softened. Add mashed potatoes, vegetable broth, chicken broth and heavy cream, and be sure to Ingredients: • 1 C mashed potatoes • Braised, smoked or roasted chicken pieces • 1 C butternut squash cubed, roasted • 4 x 4-in square of your favorite puff pastry crust • 1 C carrot, diced • 1 C leek, diced • 1 C favorite mushrooms, sliced • ½ C celery, diced • 3 garlic cloves, diced • 1 T chopped herb mix; parsley, dill, chive • 1 C vegetable broth • 1 C chicken broth • 1 C heavy cream incorporate the mashed potatoes into the broth to create a thicker consistency for your pie filling. The mashed potatoes add a wonderful earthy flavor as well as thicken the dish without the need for a roux or flour. Then add the desired amount of picked chicken meat. Reduce the liquid amount by half or until desired consistency. Finish with a heavy pinch of fresh chopped herbs, and salt and pepper to taste. Ladle onto a large piece of fresh toasted bread and finish, with either a biscuit top or a square of your favorite puff pastry crust that's been baked with an egg-wash brushing and sprinkled with salt and pepper. Smoked Chicken & Mushroom Pot Pie Serves four
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